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Donal Skehan
Buttery Cinnamon Bun Tray Bake | DonalSkehan.com
  • recipes

Buttery Cinnamon Bun Tray Bake

September 17

These make an amazing breakfast. If you want to do an overnight dough, cover and chill once they are in the baking tin. The next morning remove from the fridge and allow to sit in a warm place for an hour until puffy before baking. If you do have any left over you can wrap in foil and then warm through the next day.

  • time 2 hours 15 minutes
  • serves Serves 12
Method
  1. Gently melt the butter and milk together in a pan over a low heat until the butter has melted. Set aside until lukewarm (about 40°C/100°F).
  2. Mix the flour, yeast, caster sugar, salt and cardamom together in a large bowl. Make a well in the centre and pour in the beaten egg and yolk followed by the warm milk and butter mixture. Use a wooden spoon to mix until you have a slightly sticky dough.
  3. When the dough has taken shape, turn out onto a floured surface and knead for about 10 minutes until smooth and springy. (Alternatively knead in a stand mixer with a dough hook for 4–5 minutes.) Dust with flour if you find the dough too sticky.
  4. Transfer the dough to a clean greased bowl, cover with a damp tea towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
  5. For the filling, beat all the ingredients in a bowl until you have a smooth paste.
  6. When the dough has risen, punch it down in the bowl and tip onto a lightly greased work surface. Roll into a rectangle 45 x 30cm (17 x 12in) and about 5mm (1⁄4in) thick. Spread the filling all over and then, starting from one long side, roll the dough into a cylinder. Use a sharp knife to slice into 12 equal-sized pieces.
  7. Lightly grease a roasting tray that is about 25 x 20cm (10 x 8in) and place the rolls in cut-side up. Cover with lightly greased cling film and leave to rise for 30–40 minutes in a warm place until puffy.
  8. Preheat the oven to 200°C/180° fan/400°F/Gas 6. Brush the buns with the egg, sprinkle with the sugar and bake for 15 minutes, or until golden brown.
  9. Leave the buns to cool in the tin for 10 minutes, then transfer to a wire rack to cool a little before serving.
  10. If you want to make the glaze, combine all the ingredients for the glaze in a bowl and smooth over with a spatula once the buns are cooled.

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Ingredients

3 1/4 oz unsalted butter

1 cup whole milk

4 cups strong white bread flour

1 x 1/4 oz sachet of fast-action yeast

2 oz superfine sugar

1 tsp fine sea salt

2 tsp ground cardamom

1 large free-range egg plus 1 large yolk, beaten together

1 beaten egg, for glazing

1 tbsp demerara sugar

For the filling:

5 oz unsalted butter, softened

3 1/2 oz soft light brown sugar

2 tbsp ground cinnamon

For the glaze (optional):

3 1/2 fl oz cream

14oz icing sugar

1 tsp vanilla bean paste

80g unsalted butter

250ml whole milk

500g strong white bread flour

1 x 7g sachet of fast-action yeast

50g caster sugar

1 tsp fine sea salt

2 tsp ground cardamom

1 large free-range egg plus 1 large yolk, beaten together

1 beaten egg, for glazing

1 tbsp pearl sugar

For the filling:

150g unsalted butter, softened

100g soft light brown sugar

2 tbsp ground cinnamon

For the glaze (optional):

100ml cream

400g icing sugar

1 tsp vanilla bean paste

4.9
(14)
photo
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